Name: Asian Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian
Ingredients: 1 lb ground chicken (with some dark meat and fat); ½ cup chopped scallions (3-4 stalks, green and white parts); 2 teaspoons grated fresh ginger, with juice; 4 cloves garlic, grated; 2 tablespoons gluten-free tamari; 2 tablespoons avocado oil; Thinly sliced scallions; Chili sambal; Toasted sesame seeds

If you’re on the hunt for a flavorful, easy-to-make dinner that feels both comforting and exciting, then I have just the thing for you. This Asian Chicken Meatballs Recipe is one of those dishes I found myself returning to over and over — it’s juicy, packed with bold flavors, and comes together faster than you’d expect. Whether you’re cooking weeknight dinner or feeding a crowd, these meatballs bring that perfect meld of garlic, ginger, and scallions that just sings. Trust me, once you try this, it’ll become a staple in your kitchen too!

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Why You’ll Love This Recipe

Super Flavorful: The combo of fresh ginger, garlic, and tamari brings deep umami and a little zest to every bite.
Quick and Easy: From mixing to cooking, it takes under 35 minutes—perfect for busy nights.
Healthy and Nourishing: Ground chicken with bone broth and anti-inflammatory ingredients means you’re eating well without sacrificing taste.
Versatile: These meatballs are fantastic served with noodles, rice, or even enjoyed on their own with your favorite dipping sauce.

Three white bowls are filled with a clear broth soup containing about six to eight brown meatballs each and bright green baby bok choy pieces with visible stalks and leaves, floating on the surface. The bowls are arranged on a wooden table with a white bowl holding a bright red sauce and a small silver spoon inside it, placed near a set of shiny silver forks and chopsticks. The broth looks light and slightly oily, while the greens add fresh contrast and texture to the dish. photo taken with an iphone --ar 2:3 --v 7 - Asian Chicken Meatballs, Asian Chicken Meatballs Recipe, Healthy Chicken Meatballs, Quick Asian Dinner, Easy Asian Meatballs

Ingredients You’ll Need

The ingredients for this Asian Chicken Meatballs Recipe aren’t complicated, but they come together to build so much flavor. I like using ground chicken that has a bit of dark meat and fat—that keeps the meatballs juicy and tender. Fresh ginger and garlic are non-negotiable for me here—they really elevate the dish in the best way. Plus, scallions add a lovely mild oniony crunch, and tamari keeps it gluten-free without compromising on taste.

Flat lay of a mound of fresh ground chicken showing light and dark meat, a small bunch of whole scallions with green and white parts, a small white bowl with freshly grated ginger and juice, a small white bowl with grated garlic cloves, two small white bowls each containing gluten-free tamari sauce, a small white bowl with golden avocado oil, a few thinly sliced scallions arranged neatly, a small white bowl with rich red chili sambal, a small white bowl with toasted sesame seeds, all balanced symmetrically and placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Asian Chicken Meatballs, Asian Chicken Meatballs Recipe, Healthy Chicken Meatballs, Quick Asian Dinner, Easy Asian Meatballs

Ground chicken: Look for a mix with some dark meat and fat so your meatballs don’t dry out.
Scallions: Use both green and white parts to add depth; they’re fresher than onions here.
Fresh ginger: Grate it freshly to release that spicy, fragrant punch.
Garlic: Grating rather than chopping releases more flavor evenly.
Gluten-free tamari: Trust me, it tastes better than standard soy sauce and keeps this recipe friendly for gluten-sensitive friends.
Avocado oil: A neutral oil with a high smoke point, perfect for cooking these meatballs without burning.
Garnishes (optional): Thinly sliced scallions, chili sambal, and toasted sesame seeds add freshness, spice, and crunch when serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Asian Chicken Meatballs Recipe is—it’s a total blank canvas for making it your own. Over time, I’ve played around with adding little twists or swapping ingredients based on what I have on hand, and it still shines just as bright.

Spicy Kick: One time, I stirred in a few teaspoons of sriracha right into the mix—my family went crazy for the extra heat!
Herbs Swap: Adding fresh cilantro or Thai basil gives it an aromatic flair if you want to get fancy.
Vegetarian Version: Replace ground chicken with finely grated firm tofu or cooked lentils for a plant-based spin; just adjust cooking times.
Gluten-Friendly Refresh: If tamari isn’t your thing, coconut aminos work great for a slightly sweeter flavor.

How to Make Asian Chicken Meatballs Recipe

Step 1: Mix Your Flavor-Packed Meatball Base

First, grab a large mixing bowl and add your ground chicken. Then stir in the chopped scallions, grated fresh ginger with its juice (don’t skip the juice—that’s flavor gold), grated garlic, and 2 tablespoons of tamari. Mix everything together gently but thoroughly—overmixing toughens the meatballs, so use your hands or a spoon to combine until just blended. I found that mixing by hand lets me feel when it’s all evenly incorporated without going overboard.

Step 2: Shape and Cook Your Meatballs

Heat the avocado oil in a large skillet over medium heat. While it warms up, shape your mixture into bite-sized balls—about 1.5 inches in diameter works great for even cooking. Place them carefully in the skillet, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, turning gently, until they develop a lovely golden crust and are cooked through (internal temp should hit 165°F). I’ve burned a few meatballs before learning to keep the heat just right and resist poking too much—patience here pays off!

Step 3: Add Final Tamari for a Glaze

Once your meatballs are nearly done, toss in the remaining 2 tablespoons of tamari to the skillet and gently spoon it over the meatballs to create a silky glaze. Let it simmer for a minute or two so the savory sauce sticks beautifully.

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Pro Tips for Making Asian Chicken Meatballs Recipe

Quality Meat Matters: Using ground chicken with some fat prevents dry meatballs—I learned this the hard way when mine turned out crumbly.
Don’t Overwork the Meat: Gently combining ingredients helps keep meatballs tender and light rather than dense.
Use a Meat Thermometer: Ensures perfectly cooked meatballs every time without the guesswork.
Rest Before Serving: Let the meatballs sit a minute off the heat so juices redistribute, making each bite juicy.

How to Serve Asian Chicken Meatballs Recipe

A large white rectangular tray on a white marbled texture background holds an arranged selection of fresh foods. Along the edges are layers of green leafy lettuce, fresh green herbs like mint and basil, sliced green lime wedges, and sliced cucumber with a crunchy texture. The center layer features a pile of small golden-brown meatballs topped with fresh green herbs. There are four small white bowls placed on top: one filled with bright orange thin carrot strips, one with pink pickled onion slices, one with hot red chili sauce, and one with more pink pickled strips. Slices of ripe avocado with smooth green layers form a fan shape near the meatballs, while green chili slices add a sharp green color on one side. Wooden chopsticks rest diagonally on the tray with one end near the avocado and the other end resting on the lettuce. photo taken with an iphone --ar 2:3 --v 7 - Asian Chicken Meatballs, Asian Chicken Meatballs Recipe, Healthy Chicken Meatballs, Quick Asian Dinner, Easy Asian Meatballs

Garnishes

I almost always sprinkle thinly sliced scallions right on top for that fresh, crisp onion flavor and that pop of green looks so pretty. A drizzle of chili sambal adds a lovely touch of heat and complexity I just can’t skip. Toasted sesame seeds finish the dish with a nutty crunch that’s absolutely addictive. These simple garnishes turn the dish from great to next-level every time.

Side Dishes

My go-to is serving these meatballs over a bed of steamed jasmine rice or alongside some quick stir-fried broccoli and snap peas. Sometimes I make a simple noodle bowl with soba or rice noodles and a splash of sesame oil and cucumber ribbons for crunch. The possibilities are really endless—you can keep it simple or build a full Asian-inspired feast.

Creative Ways to Present

For parties, I’ve arranged these meatballs on a platter with toothpicks, surrounded by small bowls of various dipping sauces—soy-ginger, spicy peanut, and sweet chili. It’s always a hit and makes everyone feel like they’re having a special treat. You could also serve them in lettuce wraps with shredded carrots and fresh herbs for a lighter, finger-food style presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge, where they’ll last up to 3 days. I like to pour a little extra tamari or broth in the container to keep them moist so they don’t dry out when reheated. This trick definitely saves the flavor and texture.

Freezing

Freezing these meatballs works wonderfully. I lay them out on a parchment-lined tray and freeze until solid, then transfer to a freezer bag. This prevents sticking and makes pulling out just a few at a time easy. They keep great frozen for up to 2 months.

Reheating

I reheat leftovers gently in a skillet over low heat with a splash of water or broth to steam and keep them moist, flipping occasionally until warmed through. The glaze reactivates nicely this way. Avoid microwaving if you can—it can dry them out.

FAQs

Can I use ground turkey instead of chicken for this recipe?

Absolutely! Ground turkey is a great substitute, but like with the chicken, aim for a mix that contains some dark meat or fat to keep your meatballs juicy and tender. You might need to watch the cooking time closely since turkey can dry out faster.
How can I make these meatballs gluten-free?

This Asian Chicken Meatballs Recipe is naturally gluten-free thanks to the use of tamari instead of regular soy sauce. Just double-check the tamari brand to ensure it’s certified gluten-free, and you’re good to go!
Can I bake these meatballs instead of pan-frying?

Definitely! Baking is an easy hands-off option. Arrange meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 18–20 minutes, turning halfway through. They won’t have quite the same crispy crust but will still taste fantastic.
How do I know when the meatballs are cooked through?

The best way is to use a meat thermometer; the internal temperature should read 165°F (74°C). If you don’t have one, cut open a meatball and ensure it’s no longer pink inside and the juices run clear.

Final Thoughts

This Asian Chicken Meatballs Recipe holds a special place in my heart because it’s so easy to make and always impresses. Whether I’m making a quick weeknight dinner or feeding guests, it feels like a little culinary win every time. I hope you give it a try and enjoy the juicy, garlicky, gingery goodness as much as my family and I do. Remember, cooking should be fun and a little adventurous—so play with the flavors, make it your own, and savor every bite!